Name: Chilled Corn Soup
Cuisine: イタリアン
Ingredients: 3 ears of corn; 1/2 onion; 1/2 clove garlic; 700–800 ml water; 150 ml milk; 50 ml heavy cream; 2 tbsp extra virgin olive oil; Ricotta cheese, to taste; Lemon zest, to taste; Salt, to taste; White pepper, to taste

About "Chilled Corn Soup"

Chef Yoshimi Hidaka of Ristorante ACQUA PAZZA introduces a chilled soup using seasonal corn. The chef's secret is to make a broth from the corn cobs and slowly sauté onions over low heat to bring out their sweetness. After blending and straining, heavy cream and milk are added to create a smooth, elegant texture. Topped with ricotta cheese, lemon zest, white pepper, and olive oil, and served in a chilled bowl, you can enjoy an authentic restaurant flavor at home.

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Tips for Making "Chilled Corn Soup"

Ingredients
- Choosing corn with the husks still on ensures much better freshness and flavor.
Prep Work
- Do not discard the corn cobs; simmer them in water to make a flavorful broth.
Heat Control
- Sauté the onion and garlic slowly over low heat without browning to extract their sweetness.
Simmering
- If there is a lot of water, simmer uncovered for 15–20 minutes with the cobs to concentrate the umami.
Texture
- Straining the soup after blending creates a smoother, more elegant texture (optional for home cooking).
Chilling
- Thoroughly chill the strained soup over ice water before adding the heavy cream and milk.
Seasoning
- Adding just a pinch of salt enhances the natural sweetness of the corn and balances the flavor.
Plating
- Chilling the serving bowls in the refrigerator beforehand enhances the refreshing sensation.
Variations
- Using fennel, cumin, or cardamom seeds instead of white pepper offers a completely different flavor profile.

Ingredients for "Chilled Corn Soup"

11 items

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3ears of corn
1/2onion
1/2clove garlic
700–800ml water
150ml milk
50ml heavy cream
2tbsp extra virgin olive oil
Ricottacheese, to taste
Lemonzest, to taste
Salt,to taste
Whitepepper, to taste

How to Make "Chilled Corn Soup"

1
Peel the corn and slice the kernels off the cob vertically with a knife. Keep the cobs; do not discard them.
2
Place the corn cobs in a pot, pour in enough water to just cover them, bring to a boil, and simmer (this will be the broth).
3
Thinly slice the garlic and onion.
4
In a separate pot, add olive oil and slowly sauté the garlic and onion over low heat without letting them color to bring out their sweetness.
5
Once the onion is softened, add all the corn kernels and stir to coat them with the olive oil.
6
Pour the cob broth along with the cobs into the pot (leave uncovered if there is a lot of water) and simmer for 15 to 20 minutes.
7
Once simmered, remove the cobs using tongs.
8
Transfer the simmered ingredients to a blender and blend until smooth (add a little water if it is hard to blend).
9
Strain the blended soup through a fine mesh sieve for a smoother texture (optional for home cooking).
10
Place the bowl of strained soup over ice water to chill it thoroughly.
11
Once the soup is chilled, add the heavy cream and milk, mix well, and season with salt to taste.
12
Pour the soup into pre-chilled bowls and place a dollop of ricotta cheese in the center.
13
Grate lemon zest over the top, grind some white pepper, and drizzle with olive oil. Garnish with julienned mint if desired, and serve.

Detailed Commentary on "Chilled Corn Soup"

* Content organized by topics from the video.

The Appeal of Chilled Soup for Summer

Chef Yoshimi Hidaka of ACQUA PAZZA introduces a chilled corn soup perfect for summer. This versatile soup is delicious whether served cold or warm. The chef says, 'When seasonal corn is available, making soup is a great first choice for your repertoire.' Today, he teaches the simplest method, adding nothing unnecessary to maximize the natural sweetness and flavor of the ingredients. This recipe allows you to easily recreate restaurant-quality flavors at home while learning professional culinary basics.

Choosing Ingredients & the Role of Onions

The ingredients are very simple. While pre-shucked corn is available at supermarkets, buying corn with the husks still on is highly recommended. Husks keep the corn fresh and significantly improve its flavor. Other ingredients include onion, garlic, milk, heavy cream, extra virgin olive oil, ricotta cheese, lemon, salt, white pepper, and water. Chef Hidaka explains that onions play a crucial role in further bringing out the umami and sweetness of the corn soup. Adding a small amount of garlic, if you like, adds a pleasant depth to the base flavor.

Prep Work and Fun Kitchen Chat

First, start by prepping the corn. While peeling the husks, the chef shares some fun kitchen chat. He explains professional ideas, such as how baby corn is delicious when grilled with its silks, and how roasting and smoking the silks to brew them makes a wonderful corn tea. He also passionately talks about how difficult it is to grow corn organically because its sweetness attracts pests, and the appeal of corn tempura, a highly popular menu item at Japanese izakayas. Once peeled, use a knife to slice the kernels off the cob vertically.

Cob Broth & Sautéing for Sweetness

The chef's secret is to save the cobs after removing the kernels, as they produce an excellent broth (bouillon). Place the cobs in a pot, pour in enough water to just cover them, and bring to a boil to simmer. While the cobs are simmering, prepare the garlic and onion. Thinly slice the garlic and onion. Add a little olive oil to a separate pot and sauté the onion and garlic. The most important point here is 'no coloring.' Sauté gently over very low heat to extract the maximum sweetness of the onion without browning it.

Simmering to Combine the Flavors

Once the onions are softened and sweet, add all the sliced corn kernels to the pot. Stir quickly to coat everything with olive oil, then pour the flavorful cob broth, along with the cobs, into the pot. Although the initial plan was to use 500 cc of water and simmer with a lid on, the chef adjusted the plan to simmer uncovered for 15 to 20 minutes because more water (about 800 cc) was added this time. Once simmered, use tongs to carefully remove the cobs, which have fully released their flavor.

Blending, Straining, and Staff Meal Chat

Transfer the simmered ingredients to a blender and blend. If it is hard to blend depending on your blender's performance, add a little water while monitoring. Since heavy cream and milk will be added later, the base is kept slightly concentrated. Once smooth, strain it through a sieve to create an elegant, velvety texture. While optional for home cooking, this extra step elevates it to restaurant quality. During this process, Assistant Chef Tanaka returns and shares a fun conversation about today's staff meal, braised pork belly (kakuni), giving it '85 points because there was no daikon radish,' showing the friendly bond among the staff.

Finishing Touches & the Chilling Process

Place the bowl of strained soup over ice water to chill it rapidly. Once the soup is thoroughly cold, add the heavy cream and milk, and mix well. Taste it and add a pinch of salt if desired. Adding just a tiny bit of salt dramatically enhances the natural sweetness of the corn and tightens the overall flavor. The soup base is now complete. Chilling the serving bowls in the refrigerator beforehand significantly increases the refreshing sensation when you eat it, making it an exquisite summer appetizer.

Elegant Toppings & the Final Tasting

Pour the chilled soup into the cold bowls and place a spoonful of ricotta cheese in the center. Grate some lemon zest over it, grind a bit of white pepper, and drizzle with olive oil. Finally, scatter some julienned fresh mint for a visually stunning dish. During the tasting, the combination of the lemon's acidity, the richness of the ricotta cheese, and the kick of the white pepper was highly praised, making it a dish you can enjoy to the very last spoonful. The chef also suggested spice variations, such as using fennel, cumin, or cardamom seeds instead of white pepper to completely transform the flavor profile.

About 日高良実のACQUAPAZZAチャンネル

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